2. Unit outline
Objectives
By the end of the unit participants will be able to:
• Explain the importance of adopting responsible tourism
principles in accommodation operations
• Explain procedures for reducing energy consumption in
accommodation operations
• Explain procedures for saving water in accommodation
operations
• Explain procedures minimising waste in accommodation
operations
• Explain how to raise awareness and build capacity in
sustainable accommodation operations
• Describe how to set sustainability targets for improvement
• Describe the function and benefits of the Vietnam Green
Lotus Standards
Topics
1. Tourism and the
accommodation sector
overview
2. The issue of water,
energy and waste in
the accommodation
sector
3. Implementing waste,
water & energy
minimisation actions
4. Introduction to Green
Lotus standards
3. TOPIC 1. TOURISM AND THE
ACCOMMODATION SECTOR OVERVIEW
UNIT 10. RESPONSIBLE ACCOMMODATION
OPERATION: MANAGING ENERGY, WATER AND WASTE
5. How the accommodation sector adds value
Stay
longer
See and
do
more
Spend
more
More
jobs &
income
6. Where the accommodation sector adds value
• Jobs and income
• Government revenue
• Infrastructure development
• Supports socio-economic strategies
• More foreign direct investment
7. Vietnam accommodation sector at a glance
increase on average
people employed in
accommodation
and food service in 2011
15.9%
2,056,000
235,000
hotel rooms
in 2010
in room supply over
the last decade
8. Vietnam 3-5 star hotel sector:
Key operating figures
3 4 5
2011 2012 2011 2012 2011 2012
Avg. number of rooms 55 60 101 113 243 243
Avg. occupancy 66% 69% 59% 59% 57% 56%
Avg. room rate (USD) $46 $47 $93 $88 $123 $125
Avg. RevPAR (USD)#
$30 $32 $55 $52 $71 $70
EBITDA^
19% 27% 38% 29% 28% 35%
Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam
^ EBITDA = Earnings before interest, tax, depreciation & amortisation
# RevPAR = Revenue per available room
9. Count of 3-5 star hotels across Vietnam
Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam
10. Impacts of unsustainable practices in the
accommodation sector
• High energy use
contributes to global
warming
• High water use can
put pressure on local
water supplies
• Untreated waste
water can impact on
environment and
human health
• Land clearing in
coastal areas can
increase vulnerability
to natural disasters
• Economic leakage can
further entrench poverty
•Large scale developments can
restrict local access to natural
resources
•Unfair employment
conditions can restrict socio-
economic development
11. Consumer demand for sustainable hotels
Leisure travellers
• 87% of leisure travellers
believe it is important that
a hotel is environmentally
friendly
• 75% of leisure travellers are
influenced by a hotel’s
environmental policies
when deciding on a hotel
Business travellers
• 90% of business travellers
look to green while away
• 38% of business travellers
have taken steps to
determine whether a hotel
is green
• 40% of business travellers
are willing to pay more for
green lodgingSource: Slye, J. 2009, ‘Hotels: What’s Keeping You From Going
Green?’, TriplePundit, Available [online]:
http://www.triplepundit.com/2009/11/hotels-whats-keeping-you-
from-going-green (Accessed May 2013)
Source: Weissenberg, A., Redington, N. & Kutyla, D. 2008, The staying
power of sustainability: Balancing opportunity and risk in the
hospitality industry, Deloitte LLP
12. 3-5 star hotels acting responsibly in Vietnam
• Report major changes in
awareness55%
• Have an environmental plan in
place82%
• Strongly taking measures to
improve energy efficiency &
reduce waste
65%
• Conduct environmental training31%
• Aim to achieve the VNAT Green
Lotus Label50%
Source: Grant Thornton 2013,
Vietnam Lodging Industry Hotel
Survey 2013, Grant Thornton, Vietnam
13. Benefits of going green
•Cost savings through
efficiency
•Competitive advantage
•Improved resilience to the
effects of climate change
•New customers
•Increased customer
loyalty
•Preparedness for new
legislation
•Minimise reduced revenue
from increased operating
costs and loss of
competitive advantage
14. TOPIC 2. THE ISSUE OF WATER, ENERGY
AND WASTE IN THE ACCOMMODATION SECTOR
UNIT 10. RESPONSIBLE ACCOMMODATION
OPERATION: MANAGING ENERGY, WATER AND WASTE
15. The impact of tourists’ demands for a
comfortable stay
OK, so my hotel must have…
…good heating if it’s cold – but also air-conditioning if it’s warm!
I want a comfortable bed with extra pillows and blankets at a minimum and
my room must be large and spacious so I can spread out.
I also want lots of recreational options like a swimming pool, gym,
kids room, and tours. I need a good flushing toilet and both a shower and bath
(just in case I want to really relax) with reliable hot water. The hotel must have a
restaurant and room service of course I want regular drinking water
in my room every day. Oh yes, I also must have a satellite TV
with all the best channels! Hmmm… what else…?
16. Impacts of overconsumption of energy and water
and increased pollution and waste
Impacts
High
consumption of
natural
resources
Increased
production of
waste
Environment
Local
community
Company
earnings
18. Water use in accommodation
• Production of meals
• Functioning of bathroom & toilet appliances
• Washing of room linen & guests’ clothes
• Provision of swimming pools
• Maintenance of gardens & grounds
• Others?
19. Water waste in accommodation
Leaking taps and pipes
Excessively high water pressure
Poor choice of plants requiring a lot of water
Use of water inefficient appliances
Others?
20. Why should we reduce water consumption?
of earth’s water is salt
water and not drinkable
< 1%of water
resources
is accessible
freshwater
of the earth’s water
is part of glaciers
2%
300conflicts
have been caused
by water resource
issues
Water consumption
has increased
4 times
in the 50 last years but the
population has only doubled
> 4 billion
live in countries
facing water scarcity
people
> 97%
21. Energy use in accommodation
• Lighting
• Heating and cooling
• Power appliances
• Cooking
• Refrigeration
• Office equipment
• Others?
22. Energy waste in accommodation
Poor maintenance of electrical equipment
Purchase of energy inefficient appliances
Inefficient heating and cooling practices
Leaving electrical appliances on
Others?
23. Why should we reduce energy consumption?
Total primary
energy supply has
doubled
in 35 years
worldwide
of investment will be
necessary to satisfy the world
energy demand by 2030
billion dollars
16,000
24. Typical power use in a hotel
Total energy used in a typical
hotel
Total energy used in a typical
hotel from electricity
AHU = Air Handling Unit
FCU = Fan Coil Unit
Both AHU and FCU are associated with room air-conditioning
Source: City of Melbourne 2007, Energy Wise Hotels: Toolkit December 2007, City of Melbourne, Australia
25. Sources of waste in accommodation
• Paper & cardboard waste from the office
• General consumer products from guests
• Kitchen food waste, bags & containers
• Metal, timber & other products from
maintenance
• Chemicals & garden waste from grounds
• Others?
26. Causes of increased waste in accommodation
Incorrect storage and handling
Overestimation of product demand
Excessive packaging of products
Use of one-off disposable products
Not reducing, reusing or recycling
Others?
27. Why should we minimise waste production?
2600 tones
of waste is produced
in Hanoi per day
5.3 kg
of waste is produced
on average per
person per day
The quantity of
waste produced
by the Asia
Pacific region
will
double
by 2030
of waste is
recycled
worldwide<10%
28. Financial. You are throwing away
money!
Environmental. You are destroying
important ecological processes that can
affect your own health.
Community. You are putting strain
on the local community’s water and
power supply and wasting resources in
the production of not fully used
products.
Business. You are not meeting
consumer expectations.
4 reasons why energy, water and waste
reduction is important
29. TOPIC 3. IMPLEMENTING WASTE, WATER &
ENERGY MINIMISATION ACTIONS
UNIT 10. RESPONSIBLE ACCOMMODATION
OPERATION: MANAGING ENERGY, WATER AND WASTE
31. The basic principles of waste management:
The 3Rs
• To use things with
care to reduce the
amount of waste
generated
Reduce
• To repeat use of
items or parts of
items
Reuse • To use waste as
resources
Recycle
34. Reducing energy consumption in guest rooms
Others:
- Power control
- Maintenance
- Awareness
- Bathroom hot water
Windows
Lights
Electrical
appliances
Ceilings
AC use
35. Considerations for reducing energy
consumption in the pool, garden and grounds
Windows
Pool temperature
& energy source
Room
temperature
Indoor and
garden lights
Others:
- Maintenance
- Sauna & steam room timers
36. Considerations for reducing energy in common
areas and the dining room
Type of
lights
Doors &
ventilation
Others:
- AC settings
- Maintenance
Windows
37. Considerations for reducing energy
consumption in the office
Natural
light
Ventilation
Type of
lights
Computer
power useOthers:
- Power use of other electrical appliances
38. Considerations for reducing energy
consumption from transport
Vehicle type
Tyre
pressure
Maintenance
Others:
- Staff transport
- Off-site meetings
Tinted
windows
39. Considerations for reducing water consumption
in the bathroom
Sink tap
water flow
Toilet
water flow
Shower
head type
Toilet water
volume
Others:
- Awareness
- Maintenance of plumbing
40. Considerations for reducing water consumption
in the laundry
Type of
washing machine
Load size
Others:
- Maintenance
41. Considerations for reducing water consumption
in the pool, garden and grounds
Plant
selection
Variety
of lawn
Garden
mulch
Others:
- Water sources
- Type of hoses & sprinklers
- Plant watering frequency and timing
- Pool maintenance
Pool water
level
44. Considerations for minimising waste from the
guest rooms
Picture sources:
http://www.plumbingsupply.com/dispenser.html
http://www.wallpaper.com/art/the-fedrigoni-hotel-book-50-types-of-paper/5393
http://www.treehugger.com/culture/ask-pablo-what-makes-a-hotel-green.html
Types of toiletries
45. Considerations for minimising waste in the
office
Picture sources:
http://www.buyecogreen.com.au/ecocern-a4-brown-paper-100-recycled-105-gsm-ream-500-sheets--p700363
https://www.officemaxcanada.com/en/sites/core/Think_overview.aspx
http://blog.stickyinstitute.com/?p=376
http://www.printershoppers.com/printer-buying-guide/
Office equipment
46. Key steps in reducing consumption of energy
and water & production of waste
IDENTIFY BASELINE
• Understand existing levels and forms of energy,
water and waste
SET BENCHMARKS
• Set performance benchmarks and targets
AUDIT PERFORMANCE
• Identify inefficiencies and wastage and options for
improvement
TAKE ACTION
• Plan and implement actions to improve sustainability
MONITOR & EVALUATE
• Monitor and evaluate performance
Picture sources:
http://www.actewagl.com.au/Help-and-advice/How-to-read-your-meters.aspx
http://www.ourenergypolicy.org/debate-continues-over-energy-efficient-bulbs/
http://playingwithsid.blogspot.com/2013/11/vietnamese-language-tools-developing.html
47. 1. Understand existing levels and forms of
energy, water and waste
Establish a baseline in order to:
• Quantify existing consumption of
energy and water and production
of waste in terms of:
– Volume
– Financial value
– Type (forms)
• Enable forecasting and target
setting for improved performance
Picture sources:
http://www.tapwater.org/news/p/7
48. Creating a baseline for energy and water
consumption
Collect
• Utility bills
Collate
• Data
Calculate
• Consumption and costs
Picture sources:
http://adventurejay.com/blog/index.php?m=01&y=13&entry=entry130128-210431
http://en.wikipedia.org/wiki/File:SHARP_ELSIMATE_EL-W221.jpg
http://en.wikipedia.org/wiki/File:Studying.jpg
49. Example of collated data for electricity use and
the calculated usage and cost
DATE OF ELECTRICTY
READING
USAGE FOR PERIOD
(kW)
RATE (VND/kW) COST (VND)
1/01/2014 1,500 3,500 5,250,000
1/04/2014 2,000 3,500 7,000,000
1/08/2014 1,800 3,500 6,300,000
1/12/2014 1,325 3,500 4,637,500
TOTAL 6,625 23,187,500
Total electricity usage
over 1 year period =
Baseline usage
Total electricity cost
over 1 year period =
Baseline cost
50. Creating a baseline for waste production
• Estimate the volume of:
– different types of waste
produced in
– different departments /
sections on
– different days.
• Estimate waste disposal cost
for the above types of waste
Picture source:
http://www.banthebottle.net/government/do-you-really-know-what-is-inside-bottled-water/
51. Calculating your volume of waste
Number of
containers
per month
Volume
per
container
(L)
12
(months)
Average
volume (L)
of waste in
1 year
Image sources:
http://highlanderimages.blogspot.com/2011/12/rubbish-man.html
http://nushine.com.au/cleaning-food-hygiene-products/bins-liners/garbage-bin/prod_101.html
http://labspace.open.ac.uk/mod/resource/view.php?id=465057
http://www.wmich.edu/registrar/calendars/
Baseline volume
of wasteTo convert volume into cubic metres of waste or tonnes of waste:
Cubic metres = Total volume of waste (L) / 1,000
Tonnes = Total volume of waste (m3) x 2.29 (approx)
52. Costing your volume of waste
Image sources:
http://highlanderimages.blogspot.com/2011/12/rubbish-man.html
http://labspace.open.ac.uk/mod/resource/view.php?id=465057
http://www.vietnamspirittravel.com/guide/vietnam_bank_notes.htm
Baseline unit
cost of waste
Average
volume of
waste per
month (m3 or
tonnes)
Cost of waste
collection per
month (VND)
Unit cost of
waste
53. 2. Set performance benchmarks and targets
Performance benchmarks
• National or international industry
average
• Can vary for different levels of
accommodation
• Helps establish potential savings
opportunities
Key performance indicators and targets
• Quantifiable units of measurement
that help identify progress
• In the hospitality sector, benchmarks
are often based one guest night or
alternatively per occupied room
– Water: Average litres / guest / night
– Energy: Average kWh / occupied
room
– Waste: Average tonnes of waste /
guest / night
• Benchmarks can also be performance
targets
• Target reduction amount = Target -
Baseline
54. Benefits of benchmarking
• Heightens awareness of energy use
• Assesses effectiveness of current
operations, policies, practices
• Sets priorities for upgrade efforts and
retrofits
• Tracks, verifies, and recognises
achievements
• Documents role in environmental
stewardship and demonstrates success
55. Some examples of industry benchmarks of
Hanoi 5 star hotels
ITEM BENCHMARK
Average room temperature 26-27 degrees C
Average occupancy 230 rooms/night
Electricity 120kwh/occupied room
Water 1.08m3/occupied room
Gas 0.22m3/occupied room
Diesel 4.68 litre/occupied room
56. 3. Identify energy and water inefficiencies and
causes of excessive waste
A. Conduct a simple walk through
audit of energy & water use
• Create audit checklist for energy or
water facilities and processes
• Survey building structure, systems and
resource use using observation and
measurements to complete the audit
checklist
• Identify and record all pieces of
equipment that use water and / or
energy
• Take notes of any outstanding questions
or areas that need follow-up
information or expertise
Goal:
Identify inefficiencies in
resource use in
operational or
maintenance areas
Identify potential savings
and low cost or no cost
improvements
Identify potential longer-
term capital
improvements
57. Conducting an audit of waste
B. Conduct a walk-through audit of
waste
1. Create audit checklist for waste facilities
and processes
2. Survey product procurement use and
waste disposal systems using
observation and measurements to
complete the audit checklist
3. Take notes of any outstanding questions
or areas that need follow-up
information or expertise
Goal:
Identify current types and
volumes of waste
Distinguish sources of waste
Identify poor practices in
procurement of goods and
waste disposal
Identify potential savings
and low cost or no cost
improvements
Identify potential longer-
term capital improvements
58. Guiding principles for developing good audit
checklist questions
• Administration & communication
• Lighting
• Heating, ventilation and AC
• Pool, garden and grounds
• Kitchen
• Office
• Vehicles and transport
• Recycling
• Purchasing and supplies
• …
1. Consider all
accommodation sections /
areas and processes
• Type of resource, equipment,
material
• Usage patterns of staff and guests
• External factors influencing
behaviour and function
2. Try to develop questions
around the key elements of
energy & water reduction
59. Lighting energy audit questions
Types Usage External factors
• Have older lighting fixtures been
upgraded?
• Have incandescent light bulbs been
replaced with compact fluorescent
light bulbs?
• Has unnecessary lighting been
removed or disconnected, both indoor
and outdoor?
• Has unnecessary lighting been
removed from vending machines?
• Are lights turned off when rooms or
areas are not occupied?
• Are light switches labelled to denote
location of lighting?
• Have energy conservation stickers
been placed on light switches?
• Are lighting systems wired so that
lights throughout a large area do not
have to be on when only a small
section of the area is being used?
• Is task lighting used to reduce
background or overhead lighting?
• Have occupancy sensors been
installed in areas that are frequently
unoccupied (lobbies, bathrooms,
conference, rooms, storage rooms,
hallways, etc)?
• Have timers been installed on outside
lighting?
• Has housekeeping and security staff
been advised to keep lights turned off
in unoccupied spaces?
• Are lamps regularly cleaned?
• Are broken lamps repaired?
• Have non-working lights been
replaced?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
60. Heating, Ventilation, Air Conditioning (HVAC)
energy audit questions
Types Usage External factors
• Are there exhaust hoods in the
kitchen?
• Have low energy ACs been installed?
• Has AC type been selected to match
space requirements?
• Are there windows that can be
opened?
• Have thermal windows and glazing
been installed to minimise heating
and cooling loss?
• Do the windows have curtains or
blinds?
• Are ceilings, roof and walls insulated?
• Is HVAC system setback when building
is unoccupied?
• Is air conditioning and heating setback
when weather permits?
• Has direct conditioning of unoccupied
areas (corridors, stairwells, storage
rooms, etc) been minimised?
• Are timers installed to switch off
water heater when facilities are
unoccupied?
• Is energy conservation signage located
throughout facility?
• Are blinds and shades adjusted to
manage warmth?
• Are operable windows used for
ventilation whenever possible?
• Are heating and air conditioning
thermostats set to the most efficient
and comfortable level?
• Are systems regularly cleaned and
filters replaced?
• Are exhaust fans turned off with the
HVAC systems when space is
unoccupied?
• Does AC have thermostat sensors?
• Does HVAC system have a timer or
programmable?
• Are doors fitted with automatic door
closers?
• Are kitchen appliances positioned
under exhaust hoods?
• Have air leaks been identified and
repaired?
• Are seals, weather stripping and
caulking around openings in good
condition?
• Does building insulation need to be
repaired or replaced?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
61. Pool, garden, grounds energy audit questions
Types Usage External factors
• Do indoor pool and garden lights use
low energy bulbs?
• Is gym equipment turned off after
business hours?
• Are garden lights on a light sensor /
timer?
• Is pool temperature set to minimum
required?
• Is pool filter regularly cleaned?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
62. Kitchen energy audit questions
Types Usage External factors
• Is dishwasher low energy rated?
• Are refrigerators most energy efficient
models?
• Does range use induction technology?
• Is equipment left on standby during
slow times or afterhours?
• Is oven operated only when full?
• Are dishwashers only run when full?
• Are refrigerators set to most efficient
temperature?
• Is kitchen equipment cleaned
regularly?
• Is regular maintenance scheduled?
• Are oven seals and hinges operating
correctly?
• Are burners maintained and clean?
• Is the water temperature and rinse
pressure set to manufacturers
recommended settings?
• Are refrigerator doors and seals in
proper condition to close tightly
without leaks?
• Are refrigerator coils clean and dust
free?
• Is the freezer frost free?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
63. Office energy audit questions
Types Usage External factors
• Is office equipment the most energy
efficient models (generally Energy
Star)?
• Are computers, monitors, printers,
copiers and other office equipment
turned off when not in use?
• Are computers, monitors, printers,
copiers and other office equipment
set for “sleep” or energy saving
mode?
• Is equipment recycled or properly
disposed of at end of use?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
64. Vehicles and transportation energy audit
questions
Types Usage External factors
• Are company vehicles most fuel
efficient models available for your
business’s requirements?
• When purchasing a new vehicle is fuel
efficiency prioritised?
• Are employees encouraged or
incentivised for taking public transport
or carpooling?
• Do company vehicles receive regular
maintenance?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
65. Administration and communication energy
audit questions
Communication and policy initiatives Employee and guest engagement Energy monitoring
• Has the need to be more energy
efficient been broadly communicated
within the business?
• Has a management team been
organised to provide strategy and
leadership around energy efficiency?
• Has an energy management plan or
savings plan been developed?
• Have internal policies and procedures
been developed around energy
efficiency and management?
• Are energy conservation/efficiency
posters displayed throughout the
facilities?
• Are reward/acknowledgement
programs provided for employees
who conserve energy?
• Are employees and guests provided
education around energy efficiency?
• Are employees provided regular
updates on energy usage and progress
towards energy savings?
• Is energy usage regularly metered,
monitored and recorded?
• Is energy use benchmarked against
industry best practice?
• Have energy savings targets been set?
• Are energy costs and program
performance included in financial and
business reviews?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
66. Bathrooms water audit questions
Types Usage External factors
• Are toilets single flush?
• Are toilets dual flush?
• Are urinals cyclical (‘fill and dump’)
flushing?
• Do urinals have automatic sensor
flushing?
• Are taps mixed (both hot and cold
together) or separate?
• Do sink taps have flow regulators and
aerators?
• Do showers have water saving
showerheads?
• Is hot water heater and piping
insulated?
• Are hot water heaters switched off at
night?
• Are signs or information
communicated to guests explaining
requested water saving actions?
• Are hot water heaters’ temperatures
set too high?
• Are the taps, showers and toilets
leaking/running?
• Are there leaks in the hot water
heaters?
• Are the cistern rubber seals on toilets
replaced regularly?
• Is the flow rate for showers, toilets
and taps within the manufacturer’s
recommended range?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
67. Pool, garden and grounds water audit
questions
Types Usage External factors
• Does swimming pool have a cover?
• Are native vegetation and/or low-
water plants used for landscaping?
• Is compost used?
• Are drip hoses used?
• Is non-tap (drinking) water used for
irrigation?
• Does building have one or more
rainwater tanks?
• Is pool water temperature set to
minimum required for comfort?
• Is indoor pool air temperature set 1C
above water temperature to minimise
evaporation?
• Are water hoses used for cleaning
floors, sidewalks and car parks?
• Is water recycled in water features?
• Have pool equipment and meters
been monitored for leaks?
• Are there any leaks in piping,
swimming pool or hoses?
• External factors
• Are filters cleaned through
backwashing on a regular basis?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
68. Kitchen and laundry water audit questions
Types Usage External factors
• Are taps mixed (both hot and cold
together) or separate?
• Do sink taps have flow regulators and
aerators?
• Is wok waterless?
• Is dishwasher most water efficient
model?
• Are hot water heaters switched off at
night?
• Are hot water heaters’ temperatures
set too high?
• Is wok range flow rate set too high?
• Are staff adequately trained to
operate dishwashers?
• Are the taps leaking/running?
• Are there leaks in the hot water
heaters?
• Are dishwashers regularly
maintained?
• Is the flow rate for taps within the
manufacturer’s recommended range?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
69. Administration and communication water audit
questions
Communication and policy initiatives Employee and guest engagement Water monitoring
• Has the need to conserve water been
broadly communicated within the
business?
• Has a management team been
organised to provide strategy and
leadership around water
conservation?
• Has a water management plan or
savings plan been developed?
• Have internal policies and procedures
been developed around water
conservation and management?
• Are water conservation posters
displayed throughout the facilities?
• Are rewards / acknowledgement
programs provided for employees
who are conserving water?
• Are employees provided education
around water conservation?
• Are employees provided regular
updates on water usage and progress
towards water savings?
• Is water usage regularly metered,
monitored and recorded?
• Is water use benchmarked against
industry best practice?
• Have water savings KPIs and targets
been set?
• Are water costs and program
performance included in financial and
business reviews?
• Do you know your water costs?
• Are monthly water bills reviewed for
accuracy?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
70. Waste audit questions: Recycling
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
• Are recycling bins provided for plastic, glass, paper, aluminium?
• Are there recyclable materials in the general waste bins, i.e. cans/bottles?
• Is there high contamination in recycling bins, i.e. garbage in paper
recycling bins?
• Is paper recycled?
• Are waste bins provided at each desk in offices and guest rooms?
• Are general waste and recycling bins located in convenient locations?
• Are employees and guests informed and provided information on
recyclable materials and goals?
71. Waste audit questions: Administration and
communication
Communication and policy initiatives
• Has the critical need to reduce waste and
recycle been broadly communicated within your
business?
• Has a management team been organised to
provide strategy and leadership around waste
reduction and recycling?
• Has a waste reduction and recycling plan been
developed?
• Have internal policies and procedures been
developed around waste reduction and
purchasing?
Employee engagement
• Are waste reduction/recycling posters displayed
throughout the organisation?
• Are rewards/acknowledgement programs
provided for employee who recycle and reduce
waste?
• Are employees provided education around
waste reduction and recycling?
• Are employees provided regular updates on
recycling and progress towards waste
reduction?
Waste, materials and recycling tracking
• Are waste, materials (stationary, paper, supplies,
food, guest room products, etc) and recycling
regularly monitored and recorded?
• Have material, recycling and waste reduction
KPIs and targets been set?
• Are material, waste and recycling program
performance included in financial and business
reviews?
• Are monthly waste, material and recycling bills
reviewed for accuracy and efficiency?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian
Government – Department of the Environment, Water, Heritage and the Arts,
Australia
72. Waste audit questions: Supplies and purchasing
(bathroom, kitchen, housekeeping)
• Are paper and stationary products made
from recycled content? If yes, what
percent is recycled (5,30,100%)?
• Are toner and printer cartridges
remanufactured?
• Are cleaners supplied with
environmentally friendly cleaning
products?
• Are bathroom tissue and paper towels
made from recycled content?
• Is food sourced from local producers
whenever possible?
• Is organic food purchased?
• Are disposable dishes, cups and utensils
used for in house dining or takeaway
meals?
• Do employees use disposable dishes and
utensils?
• Are there paper or stationary products
that are rarely used?
• Are toner and printer cartridges recycled?
• Is there obvious waste of unused items i.e.
office stationary, food, etc?
• Have staff that purchase supplies been
informed of waste reduction policies and
initiatives?
• Are ‘green’ supplies purchased?
• Are there high levels of food in kitchen
waste bins?
• Are there high levels of food in restaurant
and café waste bins?
• Are plastic bags automatically given to
guests for takeaway meals?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian
Government – Department of the Environment, Water, Heritage and the Arts,
Australia
73. Waste audit questions: Office
• Can all copiers/printers/faxes print double sided?
• Are all computers and printers default settings set to
print double sided?
• Is office equipment recycled or properly disposed at
end of use?
• Does the company send paper invoices?
• Does the company send out paper advertisements or
promotions?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian
Government – Department of the Environment, Water, Heritage and the Arts,
Australia
74. Understanding the existing situation with
waste
Conducting a waste quick scan
A waste quick-scan should occur
before conducting the walk0-through
audit to understand the existing
situation of waste.
Key steps
1. Distribute rubbish bins of a
known volume in key locations
2. When full, visually scan contents
to determine approximate % of
each type of rubbish.
3. Empty bin/s and repeat process
over 1-2 days.
4. Calculate the volume of waste for
each type of item by multiplying
the size of the bin (e.g. in litres)
by the % of types of waste.
Picture source:
http://www.banthebottle.net/government/do-you-really-know-what-is-inside-bottled-water/
76. Example of waste quick scan results:
Analysing kitchen waste
Plastic bottles
20%
Organic waste
50%
Glass bottles
5%
Metal cans
10%
Milk cartons
5%
Others
10%
77. 4. Planning and implementing actions to
improve sustainability
• Use results of audits and waste quick scan to
understand energy and water use and waste
production patterns
• Prioritised audit results according to frequency
and / or incidence
• Identify opportunities to reduce water and
energy use and minimise waste production
• Assign responsibilities, timeframes and
performance indicators
78. Example of how to evaluate waste
minimisation opportunities and requirements
SECTION 1: KITCHEN
Common waste
item
Current disposal
procedure
Opportunities to
minimise
Requirements
Paper serviettes Landfill Compost Develop and use composting system
Plastic bottles Separated for
recycling
Provide separate bin for recyclable
plastics
Food scraps Landfill Compost (except meat
and fish)
Develop and use composting system
Tin cans Landfill Separate for recycling Provide separate bin for recyclable
metal
…
SECTION 2: GUEST ROOMS / HOUSEKEEPING
…
79. Example of waste, water & energy reduction
action plan
WATER EFFICIENCY ACTION PLAN
Description Cost Responsibility Time frame
Install flow restrictors on taps VND 1,500,000,000 Maintenance manager 07/2014
Educational signage VND 2,000,000 Senior manager 02/2014
ENERGY EFFICIENCY ACTION PLAN
Description Cost Responsibility Time frame
Efficient lighting in hotel lobby VND 800,000,000 Maintenance manager 04/2014
Educational signage VND 2,000,000 Senior manager 03/2014
WASTE MANAGEMENT ACTION PLAN
Description Cost Responsibility Time frame
Recycling bins for common areas VND 400,000,000 Grounds manager 03/2014
Waste management staff training VND 4,000,000 Senior manager 03/2014
80. Gaining commitment and action from guests
and staff to act sustainably
GAIN
COMMITMENT
AND ACTION
THROUGH
Policy Training
Brochure
ReportingSigns and
posters
Sustainability
teams and
leaders
Rewards
81. 5. Monitor, evaluate and adjust
• Continually monitor and review
performance by:
– Re-implementing walk-through audits
– Basic observational surveys
– Conducting waste quick scans
• Evaluate areas in which poor practices are
continuing against the recommended
actions and implement alternative
solutions
• If targets / benchmarks appear
unattainable consider readjusting
• Reinforce positive actions
82. TOPIC 4. OVERVIEW OF
VIETNAM’S GREEN LOTUS CERTIFICATION
UNIT 10. RESPONSIBLE ACCOMMODATION
OPERATION: MANAGING ENERGY, WATER AND WASTE
83. Green Lotus label requirements
Meet standards on
environmental
protection and
sustainable
development
Make efforts to
protect the
environment
Use natural
resources and
energy efficiently Contribute to the
preservation of
heritage and
development of the
local economy,
culture and society
Pursue sustainable
tourism
development
84. 25 BONUS
CRITERIA
Green Lotus criteria
Basic
30
criteria
A,B,C, D
Encouraging
29
criteria
A,B,C,D
High
22
criteria
A,B,C,D
85. Examples of Green Lotus criteria
A SUSTAINABLE MANAGEMENT
A1 Availability of plan(s) in written document and implementation of the management
system for sustainable development according to actual conditions and scale of the
tourist accommodation establishment. Above mentioned plans shall include a plan for
natural and social environmental protection.
A1.4 Availability of annual plan on implementation of social and cultural activities (both inside
and outside of the tourist accommodation establishment)
A2 The staff are given periodical training on the importance of and the solutions to
protecting the environment, the issues of culture, society and health.
A2.2 The staff are trained on cultural and social issues (once a year)
86. Examples of Green Lotus criteria
B Maximise socio-economic benefits for local society
B2 Priority in recruitment of laborers having local residence cards or people coming from less
developed economic regions and provision of additional training if necessary
B2.1 Availability of policies on recruiting local people, people from remote regions and less
developed economic regions
B3 Priority in usage of services and goods which are domestically or locally produced in the
tourist accommodation establishments business activities
B3.1 Priority in usage of locally made products or local raw materials without exhausting natural
resources
B5 Fairness in recruitment of local women and ethnic minority people living in the locality,
including manager position; no child labour usage
B5.1 Existence of gender-equality regarding staff employment
B5.2 Availability of policies to support female employees (maternity, training, consultation on
reproductive health, etc.)
87. Examples of Green Lotus criteria
C Minimization of adverse impacts on cultural and natural heritage
C2 Application of local traditional culture in the tourist accommodation establishment’s
architecture, decoration, preparation, presentation of food and musical performance
activities, etc.
C2.1 Expression of local culture and traditions in the tourist accommodation establishment’s
architecture, activities and services it provides
C4 Reservation of biodiversity, ecosystem and landscapes
C4.1 No catching of wild animals unless that activity aims at conservation purpose and is allowed
by the law
C4.2 No selling of souvenirs and food made from wild animals and plants protected by law and
international protocols
88. Examples of Green Lotus criteria
D Minimization of negative impacts on the environment
D1 Resource conservation
D1.1 Purchase of products packaged in bulk (wholesale) in order to reduce packaging and
waste
D1.16 Energy saving mode is set for computers or computer screens and “energy saving label”
put on office equipment
D2 Pollution minimization
D2.4 Utilization of old bed sheet and cloths for other purposes
D2.3 Re-usage of toilet paper and soap left-over in guests’ rooms
89. I need to wake up
I need to shake up
I need to speak out
Something’s got to break up
I’ve been asleep
And I need to wake up
Now
I am not an island
I am not alone
I am my intentions
Trapped here in this flesh and bone
Oh I need to move
I need to wake up
I need to shake up
I need to speak out
Something’s got to break up
I’ve been asleep
And I need to wake up
Now
I want to change
I need to shake up
I need to speak out
Something’s got to break up
I’ve been asleep
And I need to wake up
Now
Have I been sleeping?
I’ve been so still
Afraid of crumbling
Have I been careless?
Dismissing all the distant rumblings
Take me where I am supposed to be
To comprehend the things that I can’t see
Cause I need to move
I need to wake up
I need to change
I need to shake up
I need to speak out
Something’s got to break up
I’ve been asleep
And I need to wake up
Now
And as a child
I danced like it was 1999
My dreams were wild
The promise of this new world
Would be mine
Now I am throwing off
the carelessness of youth
To listen to an inconvenient truth
That I need to move
I need to wake up
I need to change
90. Let’s finish with some more fast facts!
• If energy makes up a quarter of your business costs, then a 20% energy
savings reflects a 5% increase in overall profit1
• Every 1⁰C increase on the thermostat will increase energy use by about
15% in winter3
• Every 1⁰C decrease on the thermostat will increase energy use by about
10% in summer3
• You can save as much as 10% a year on your heating and cooling costs by
simply turning the thermostat back by 1⁰C3
• Increasing a refrigerator’s temperature by only 1⁰C can reduce its energy
consumption by 2-4%2
• Each tonne of paper that is recycled saves: Almost 13 trees; 2.5 barrels of
oil ; 4100 kWh of electricity; 4 cubic metres of landfill; 31,780 litres of
water3
(1) NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
(2) Carbon Trust, Hospitality saving energy without compromising service, Sector Overview (CTV013), Carbon Trust, UK, 2007
(3) Sustainability Victoria, HVAC TIPS (Heating, Ventilation and Air Conditioning), http://www.sv.sustainability.vic.gov.au
Broad objectives: Understand the importance and how to adopt responsible tourism principles in accommodation operations, how to manage to save energy, water and waste – the3 key areas of sustainable practice in the accommodation sector.Objectives for Unit 10 only : (Other topics refer to units 1,4,5,11)Explain the importance of adopting responsible tourism principles in accommodation operations Explain the methods used in your hotel or guest house for saving energy, water and waste managementDescribe the procedures for energy consumption reduction accommodation operationsDescribe the ways of saving water in accommodation operationsExplain the ways of increasing the use of recycling in accommodation operationsDefine the significance of energy saving and minimising waste Explain how to raise awareness and build capacity of staff in sustainable tourism principles that relate to their day-to-day responsibilitiesDescribe how to set sustainability targets for improvementDescribe the function and benefits of the Vietnam Green Lotus StandardsTopics:The value of the accommodation sectorThe issue of water, energy and waste in the accommodation sectorImplementing waste, water & energy minimisation actionsOverview of Vietnam’s Green Lotus standards
The accommodation sector comprises all forms of lodging ranging from resorts and hotels through to hostels, guesthouses, and even homestays. In general, accommodation is characterised by paid lodging frequently combined with some level of food service.
A critical component of tourism, accommodation enables travellers to leave their usual place of abode to visit new destinations over multiple days and nights instead of simply making day trips.The flow on benefits of overnight stays for destinations is that tourists stay longer in a destination and thus spend more money on goods and services, translating to more jobs and increased incomes, not only for the accommodation operators – but also for other businesses connected in the value chain such as transport providers, restaurants, attractions and retailers.
The value of the accommodation sector is closely connected with the overall strength of a destination’s tourism industry. Despite the broad slowdown in tourism in Asia after several years of strong growth due to the impacts of the global economic crisis (in particular travel by international travellers), regional demand appears to remain strong, with increased tourism from China lining up to fill the gap left by the international market.Some of the key benefits of the accommodation sector are that it:Accounts for a large percentage of sector jobs and income compared to other industriesIs often instrumental in generating revenue for governments through such mechanisms as bed taxesHelps foster the development and expansion of essential infrastructure services in destinationsIs a significant employer of women and youth making it a highly important part of most government’s socio-economic development strategiesAttracts more frequent foreign direct investment (FDI) than other related tourism sub-sectors such as tour operations, airlines, and cultural services.
Answer: d) 4.0% or just over 2 million peopleout of a total labour force of 51.4 million people (in 2011), ranking the sector fourth behind agriculture, forestry and fishing (48.4%),manufacturing (13.8%), wholesale and retail trade (11.6%).Source: General Statistics Office 2012, Report on the 2011 Vietnam Labour Force Survey, Ministry of Planning and Investment, Vietnam
Vietnam’s total number of accommodation operators is also considerably strong, with some 12,000 hotel and other accommodation units available in 2010, equating to some 235,000 rooms.Source: ESRT 2013, Vietnam Tourism Marketing Strategy to 2020 & Action Plan 2013-2015 (Proposed): Executive Summary, ESRT, Vietnam
Source (1): ESRT 2013, Vietnam Tourism Marketing Strategy to 2020 & Action Plan 2013-2015 (Proposed): Executive Summary, ESRT15.9% average increase in room supply over last decade2,056,000 people employed in accommodation and food service in 2011 (4.0% total workforce)12,000 accommodation operators in 2010235,000 hotel rooms in 2010
All figures rounded up to the nearest single dollar or single percentPoint out the bad performances (red) and god performances (yellow)Overall 4 star hotels not performing well and 3 stars are performing best over the 2 year period
Challenges and opportunitiesWhilst the accommodation sector is a vital component of the tourism industry and has the ability to bring tremendous benefits such as employment and income to the local people and foreign exchange earnings to governments, if accommodation providers do not act sustainably a range of negative impacts may be felt. Potential negative impacts include:
Some compelling evidenceSurveys conducted by the travel trade and external research analysts indicate there is significant demand for eco-friendly accommodation.For example, a Conde Naste Traveller survey of leisure travellers has revealed:87% of people believe it is important that a hotel is environmentally friendly75% of people are influenced by a hotel’s environmental policies when deciding on a hotelSlye, J. 2009, ‘Hotels: What’s Keeping You From Going Green?’, TriplePundit, Available [online]: http://www.triplepundit.com/2009/11/hotels-whats-keeping-you-from-going-green (Accessed May 2013)On the other hand, a survey conducted by Deloitte Consulting of business travellers indicates:90% of business travellers look to green while away38% of business travellers have taken steps to determine whether a hotel is green40% of business travellers are willing to pay more for green lodgingWeissenberg, A., Redington, N. & Kutyla, D. 2008, The staying power of sustainability: Balancing opportunity and risk in the hospitality industry, Deloitte LLP
Vietnam hotel sector survey shows encouraging signs of growing responsibility[1]The 2013 Grant Thornton hotel sector survey with contribution from the EU-funded ESRT programme indicates encouraging signs of growing responsibility within the 3-5 star hotel sector in Vietnam. Covering hotels from North, Central and South Vietnam, survey results indicated:54.8% of hoteliers indicate major changes in the awareness of environmental and social issues within their company in the last 3 years82.3% of hoteliers indicate they have an environmental plan in place64.5% of hoteliers indicate they are strongly taking measures to improve energy efficiency and reduce waste and pollution30.6% of hotels conduct environmental training to some extent and a further 51.6% are undertaking environmental training to an even higher degreeOver half of hotels indicated that they are aiming to achieve the VNAT Green Lotus Label for environmental and social sustainability[1] Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam
Now we understand the importance of the responsible way of doing business in the accommodation section, we will see what are our issues ?
The overall objective of accommodation suppliers is to create the most comfortable stay for their guestsThis create a dilemma for sustainability because it requires a lot of resources in terms of energy and water and creates a lot of pollution and waste.When planning is inadequate and overdevelopment of hotel rooms occurs problems can be exacerbated with the fight between developers, operators and the local people for resources (e.g. wood products, food,
Split participants into 3 groups for energy water and waste. On paper make 2 columns – first for identifying where energy or water is used, second for identifying where waste can often occur.
Need to explain each point or give examples.A precious resource and basic human need
Need to explain each point or give examples.Water may be typically wasted as a result of leaking taps and pipes, excessively high water pressure, poor choice of garden plants requiring excessive watering, and the use of water inefficient appliances.
> 97% of earth’s water is salt not drinking water2% of the earth’s water is part of glaciers< 1% of water resources is accessible freshwater300 conflicts have been caused By Water resources issues (United Nations Sources). Water consumption has increased four times in the 50 last years whereas Earth population doubled).> 4 billion people live in countries facing water scarcity
At the core of today’s world of modern appliances and conveniences and important for the accommodation sector which aims to provide guests with high standards in comfortNeed to explain each point or provide examples.
In many cases accommodation operators waste energy as a result of poor maintenance of electrical equipment, the purchase of energy inefficient appliances, inefficient heating and cooling practices, and by leaving electrical appliances on when not in use.Need to explain each point or provide examples.
Key figures:The world’s total primary energy supply has doubled in 35 yearsBuilding represent 40% of this consumption 16,000 billion dollars of investments will be necessary to satisfy the world energy demand in 2030
Ask participants to rank some flash cards of energy use areas of a typical hotel according to the amount of energy consumed. The cards should have the name of the area of energy use written in large letters and there should be a sticky back to the cards so they can be placed vertically on a white board or wall for everyone to see. It can be fun to have 2 teams doing the same task and then compare the results at the end but can otherwise be done as a whole of group activity. Answer is on following slide.
To note:Chiller (freezer) is the biggest consumers of energy (total and electricity alone)Electric heating is also high consumer of energy (total and electricity alone)
Need to explain each point or provide examplesWaste is anything left over or no longer needed as a result of a business’ own activities or that of its visitors and guests. Within the accommodation sector, waste can include anything from paper, cardboard, organic food, plastic bags and containers, through to metal, timber and other products.
Need to explain each point or provide examplesWaste is typically generated as a result of:Incorrect storage and handlingOverestimation of product demand (e.g. preparing too much food, printing too many brochures)Excessive packaging of products and the use of one-off disposable productsNot reducing, reusing or recycling products when the opportunity was availableOthers?
On average 11,6pounds (5.3 kg) of waste is produced per person per day. In Hanoi, 2600 tones of waste is produced every day. By 2030, the quantity of waste produced by the Asia Pacific region will double. Waste recycling worldwide is below 10%.
Now we understand the importance of the responsible way of doing business in the accommodation section, we will see what are our issues ?
Split into 3 groups to discuss strategies for energy, water and waste.
The 3 R’s (next slide)
This picture is not good – too small and blurry. Better if we can find another one (with symbols – limited words).
Flash cards with a sticky back are placed at random around a wall or on the white board. The flash cards have types of materials and decomposition times. Participants are required to match the material types with the correct amount of time it takes for the material to decompose. Answers are on the following slide.
Participants are then to divide into groups according to energy,water and waste,and must brainstorm practical ideas to reduce consumption of energy and water, and reduce production of waste. Groups should consider what can be done in each section of the hotel (Guest rooms, Hotel office, Pool, garden and grounds, Hotel transport, Indoor common areas, Laundry)
Energy usage minimisation strategiesAC use - Only air-condition rooms in use during hours of operation and turn off air conditioning when rooms are no longer in use. Restrict air-conditioning temperature to 24°-26°C in summer and 20°-21°C in winterAwareness - Display signs to request guests to conserve energy and switch off all lights and air conditioning when they exit their roomLights - Replace incandescent lights with energy efficiency light bulbsMaintenance - Consider upgrading older and inefficient air-conditioners to energy efficient models. Keep air conditioner filters clean and regularly maintained. Check doors and windows have tight sealsWindows - Consider installing double pane windows, glazing or tinting windows to reduce air-conditioning and heating costs. Install curtains and keep closed in unoccupied rooms or rooms not in use during the day to minimise air-conditioningPower control - Consider installing key cards that switch off various electrical appliances when the guest leaves the room Ventilation - If not provided, install ceiling or desk fans to offer guests an alternative to air-conditioning. Opening windows.Bathroom hot water – do not have thermostat too high. Use gas instead of electric water heatersElectrical appliances – Buy low energy TV, bar fridge,clocks etc
Energy usage minimisation strategiesPool temperature - Keep temperature regulated pools to the minimum temperature required for comfort. Reduce pool water temperature and indoor pool air temperature after hoursRoom temperature (indoor pools) - Maintain air temperature of rooms containing indoor pools to 1°C above water temperature to minimise evaporationMaintenance - Regularly clean pool filters and keep well maintainedLights - Replace incandescent lights with energy efficiency light bulbs. Install daylight sensors or timers on gardenlights so they automatically switch off in the morningWater heating energy source-Consider installing solar heating for temperature regulated poolsSauna & steam room - Install timers in saunas and steam rooms to switch off the heat when not in useWindows – install double pane / glazed windows to reduce heating / cooling cost.Use natural lighting wherever possible/
Energy usage minimisation strategiesWindows – install double pane / glazed windows to reduce heating / cooling cost.Use natural lighting wherever possible/Lights - Review light fixtures to ensure no areas have excessive or unnecessary amounts of lighting. Turn off lights in areas not being used.Doors & ventilation - Install automatic doors in high traffic areas to minimise changes to indoor air temperature.Use natural ventilation and open windows and doors instead of air conditioning when temperature is comfortable. Install ceiling fans.AC settings – Restrict air-conditioning temperature to 24°-26°C in summer and 20°-21°C in winterMaintenance – Ensure doors and windows are sealed from draughts. Keep AC filter cleaned regularly.
Energy usage minimisation strategiesFollow key activities for guest roomsComputer power use - Switch off computers or set energy saving modes / timers. Disable computer screensavers and set automatic “power saver” modeOther electrical appliance power use – Switch off printers, faxes, monitors, photocopiers at the wall after hours (don’t leave on “standby” mode)Type of lights – Use low energy light bulbsNatural light – Ensure reasonable amount of natural light to reduce need for lightingVentilation – Open windows for natural ventilation instead of using AC, or provide desk fans
Energy usage minimisation strategiesType of vehicle - Consider purchasing company vehicles that are electric, hybrid or diesel poweredMaintenance - Keep company vehicles regularly serviced (including well inflated tyres to correct pressure)Off-site meetings - Where possible “teleconference” instead of travelling to meetingsStaff transport - Facilitate carpooling initiatives for staff (offer to pick people up, start a roster etc)
Water usage minimisation strategiesMaintenance - Regularly monitor bathroom plumbing for leaks and fix as soon as detectedToilet water volume -Consider reducing the water level of high volume toiletsAwareness - Display energy conservation signs (especially, reuse towels by hanging them up)Toilet water flow - Consider installing dual flush toiletsSink tap water flow - Consider installing aerated low water volume taps
Water usage minimisation strategiesLoad size - Operate machines only when fully loadedMaintenance - Ensure machines are regularly maintained and free from leaksType of washing machine - Consider using front-loading washing machines that use less water than top loading machines
Water usage minimisation strategiesPool water level - Monitor pool’s water meter to identify leaks or unusually high water usePool maintenance - Use a pool cover after hours or if closed during an off season (reduce evaporation)Plant selection - Consider growing plants from the local area that require minimal amounts of waterVariety of lawn - Use lawn grass varieties that are adapted to the local climate and require less wateringWatering timing and frequency of garden - Water plants less frequently or heavily to promote drought tolerance by encouraging deeper root growth. Water plants early in the morning or late evening to avoid water loss through evaporationHose and sprinkler choice - Use drip hoses instead of sprinklers Garden mulch - Mulch plants with organic leaf litter to minimise evaporation and improve soil qualityWater sources - Consider installing a rainwater tank for watering garden instead of town water supply.
Waste minimisation strategiesOptions for waste disposal - Provide separate (marked) bins for food waste, general waste and recyclable waste to minimise waste going to landfillProduct materials - Purchase recycled, recyclable and compostable products wherever possiblePurchasing behaviour - Buy goods in bulk and in concentrated form to reduce packagingSingle vs multiple use items – Buy reusable utensils, containers and other items instead of disposable onesDisposal of un-needed (usable) products - Donate old furniture and equipment rather than sending to the landfillAwareness- Subtly place signs in appropriate places around the premises to inform customers about waste reduction programmeOther:Organise recycling directly with contractors or collectors if not already in place
Analysing waste and determine baseline: Estimate the number of containers of waste collected per month and multiply by the volume of the container (e.g. in litres). Multiply total by 12 to obtain an estimate for a 12 month (1 year) period. Multiply the estimated number of containers over 1 year by the cost of collection of a container to calculate average cost over a 1 year period. Divide the total by 1,000 to convert to cubic metres of waste.Multiply the total number of cubic metres by 2.29 to calculate tonnes of waste.
For benchmarking purposes and it can be useful to understand the unit cost of waste.In Vietnam, it is possible to do this if the hotel uses a paid waste collection service. The unit cost of waste can the be calculated by dividing the monthly volume of waste by monthly cost of waste collection.
Answer:210 containers x 12 months x 25 L = 63,000 L of wasteCubic metres: 63,000 L / 1,000 = 6,300 m3Tonnes: 6,300 m3 x 2.29 = 14,427 tonnesCost (VND): 6,300 m3 / 2,000,000 VND = 0.003 VND / m3, or14,427 tonnes / 2,000,000 VND = 0.007 VND / tonneCost (USD): 0.003 VND x 20,000 = 60 USD / m3, or0.007 VND x 20,000 = 140 USD / tonne
Benchmarking performance: A way to compare the energy efficiency, water efficiency and waste production of hotels.Important for benchmark to consider the star quality rating of a hotel so the comparison is meaningful.Compare with national or international industry averages for energy and water use and waste production (according to levels of accommodation) to establish potential savings opportunities.Establishing key performance indicators (KPIs) and targetsKPIs are quantifiable measurementsConvenient internal management tool designed to provide ongoing, reliable and verifiable tracking of a hotel’s performance and its progress towards meeting sustainability goals. In the accommodation sector, KPIs for energy, water and waste can be:Water: Average litres of water consumed per guest per night (L/guest/night)Energy: Average kilowatt hours of energy used per occupied room (kWh/occupied room)Waste: Average tonnes of waste per guest per night (T/guest/night)The national or international average usage benchmarks can become performance targets. Subtracting the baseline from the target will determine the target reduction amount required.
Awareness – by setting a benchmark you now know how you are performing (well or poorly)Effectiveness – by setting a benchmark you can now assess the effectiveness of the efficiency strategies you put in place to reduce consumption of energy or water and production of wastePriorities – by setting a benchmark you can have a reason for taking urgent action on improving performanceTracks, verifies, recognises achievements –by setting a benchmark you can then monitor and track performance and celebrate success if the benchmark target is meet or exceededDocumentation – by setting a benchmark and monitoring performance you can report to internal and stakeholders about progress and gain further support
Split into 3 groups (energy, water, waste).Guide can consider audit questions around key areas for energy and water such as:Administration and communicationLightingHeating, ventilation and ACPool, garden and groundsKitchenOfficeVehicles and transportFor waste, the group should consider:Administration and communicationRecyclingSupplies and purchasingPool, garden and groundsOfficeWhen considering audit questions, participants should consider developing questions about USE (e.g. how are staff / guests currently doing things?), questions dealing with TYPES (e.g. what types of lights, appliances, equipment is being used), and questions dealing with MAINTENANCE (e.g. frequency and focus of maintenance).
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Use slide to cross-check how well participants developed their audit questions
Analysing waste generationThe current types and volumes of waste for different sections of the organisation need to be first understood in order to be able to develop a targeted plan of action. To do this, a waste quick scan that examines types and volumes of waste for each section of the organisation by conducting an observational survey of rubbish bins can be conducted. To undertake a waste quick-scan:Place rubbish bins of a known volume in each specific sectionWhen full, collect the bins and visually scan the contents to determine the approximate percentage of the rubbish bin that they occupyRepeat the process over a 1-2 day period (replacing bins as soon as they are full) Calculate the overall quantities of different types of waste for each section (e.g. Kitchen: 20% plastic bottles, 5% glass bottles, 10% metal cans, 5% milk cartons, 50% organic waste, 10% other items). By multiplying the size of the bin (e.g. in litres) by the percentage of the type of waste, the volume of waste for each type of item can be identified.
Based upon the results of the walk-through audits and waste quick scan, energy and water use and waste production patterns will become clearCan place audit results into prioritised order according to the frequency of the main types of incidenceNext, opportunities to reduce water and energy use and minimise waste production can be identifiedResponsibilities may then be assigned, and timeframes and performance indicators set
Achieving sustainability goals in the workplace is dependant on the cooperation and involvement of everyone in the organisation as well as guests. People are generally willing to contribute to being more sustainable and efficient when they are given the appropriate information on how their actions can make a difference in improving the environment and help the business run more effectively. • Policy - Communication about the company’s environmental actions to save water and energy and reduce waste should have been initially communicated to staff as a part of the Responsible Tourism policy development and implementation process (see Unit 5). Within this process staff should have been made aware of the overriding position of the company as one that is committed to good environmental management, and has raised awareness about the policy and procedures through such methods as internal newsletters, email and posters in staff rooms. Make water, waste, and energy reduction policies available on the company website and include results of achievements / progress made.• Training - Staff should have received on the job training in the various procedures required to achieve the policy.• Brochure - Create a dedicated brochure on the company’s water, waste, and energy reduction programme, the local environmental context (e.g. energy shortages, water shortages, pollution etc), the specific areas in which the hotel is working to reduce energy / waste / energy use, achievements made so far, and future plans. Make the brochure available on the website, display in hotel reception, and distribute in guest book / guest rooms.Include a brief mention of the company’s policy on water, waste, and energy management in all of the company’s tourist brochures (e.g. “[Hotel Name] is committed to saving the environment. Find out what we are doing at www.hotelname.com/green”)• Annual plan - Develop and make easily available a company annual plan that includes details of environmental (and social) activities. Evaluate and report on implementation of activities in the company annual report which is made easily accessible.• Signs and posters - Clearly mark recycling bins in guest rooms, common areas and in the garden and grounds using internationally recognised symbols.Post brief, subtle yet polite messages / signs in guest bathrooms and kitchens that kindly asks them to support the company’s water / waste / energy reduction programme and by following supportive practices such as reusing their towels, switching off air-conditioners and lights when not in the room, etc.•Create a sustainability team with members from each major department such as kitchens, maintenance, housekeeping, marketing, finance and operations. Encourageregular meetings who can provide updates on project progress as well as brainstorm new initiatives. Give one or two relevant and manageable sustainability action items to each team member. This will assist in promoting ongoing improvement measures throughout the organisation. Appoint sustainability advocate volunteers in different areas of the organisation to help monitor and implement efficiency measures•Reward employees for new resource saving ideas and inform staff of sustainability ‘wins’ (can even make it a competition between departments). Small rewards and incentives could include providing a company mug with ‘green’ branding, providinga reusable carrying bag with the company logo, movie tickets, etc
Monitoring, evaluating, and improvingThe regular monitoring and review of water and energy use and waste management through reimplementation through basic observational surveys or alternatively further waste reduction scans will indicate if waste reduction progress is being made. Areas in which poor practices are continuing against the recommended action should be analysed to understand why the practices are not being implemented, and other potential solutions developed and implemented in order to create a positive cycle of improvement. Where actions are resulting in positive results, attention can be paid to activities that are not so successful.
Topic 3 Implementing waste, water & energy minimisation actions
Created by the Vietnam National Administration of Tourism (VNAT) and the Ministry of Culture, Sport and Tourism, the Green Lotus label has five requirements:Meet standards on environmental protection and sustainable developmentMake efforts to protect the environmentUse natural resources and energy efficientlyContribute to the preservation of heritage and development of the local economy, culture and societyPursue sustainable tourism development
The certificate of the sustainable tourism Green Lotus Label (Green Lotus Label) is granted to tourism accommodation which meet standards on environmental protection and sustainable development, making efforts to protect the environment, use natural resources and energy efficiently, contribute to preservation of heritage and development of the local economy, culture and society, and pursue sustainable tourism development.The Green Lotus Label has 5 levels, from 1 green lotus to 5 green lotuses which recognises efforts of accommodation operators to protect the environment and develop sustainable tourism irrespective of the rank and type of accommodation. In total there are up to 81 criteria which total 154 points (with an additional 25 bonus points), which are divided into 3 levels: Basic (30 criteria), Encouraging (29 criteria), High (22 criteria). The criteria are categorised into 4 groups (A, B, C, D) each with specific articles (e.g A1, A2) and is accompanied by criteria that defines the requirements of each article.
Example of selected Green Lotus criteriaASUSTAINABLE MANAGEMENTA1Availability of plan(s) in written document and implementation of the management system for sustainable development according to actual conditions and scale of the tourist accommodation establishment. Above mentioned plans shall include a plan for natural and social environmental protection. A1.4Availability of annual plan on implementation of social and cultural activities (both inside and outside of the tourist accommodation establishment) A2The staff are given periodical training on the importance of and the solutions to protecting the environment, the issues of culture, society and health.A2.2The staff are trained on cultural and social issues (once a year)BMaximise socio-economic benefits for local societyB2Priority in recruitment of laborers having local residence cards or people coming from less developed economic regions and provision of additional training if necessaryB2.1Availability of policies on recruiting local people, people from remote regions and less developed economic regionsB3Priority in usage of services and goods which are domestically or locally produced in the tourist accommodation establishments business activities B3.1Priority in usage of locally made products or local raw materials without exhausting natural resourcesB5Fairness in recruitment of local women and ethnic minority people living in the locality, including manager position; no child labour usageB5.1Existence of gender-equality regarding staff employment B5.2Availability of policies to support female employees (maternity, training, consultation on reproductive health, etc.)CMinimization of adverse impacts on cultural and natural heritageC2Application of local traditional culture in the tourist accommodation establishment’s architecture, decoration, preparation, presentation of food and musical performance activities, etc.C2.1Expression of local culture and traditions in the tourist accommodation establishment’s architecture, activities and services it providesC4Reservation of biodiversity, ecosystem and landscapesC4.1No catching of wild animals unless that activity aims at conservation purpose and is allowed by the lawC4.2No selling of souvenirs and food made from wild animals and plants protected by law and international protocolsDMinimization of negative impacts on the environmentD1Resource conservationD1.1Purchase of products packaged in bulk (wholesale) in order to reduce packaging and wasteD1.16Energy saving mode is set for computers or computer screens and “energy saving label” put on office equipment D2Pollution minimizationD2.4Utilization of old bed sheet and cloths for other purposesD2.3Re-usage of toilet paper and soap left-over in guests’ rooms
Example of selected Green Lotus criteriaASUSTAINABLE MANAGEMENTA1Availability of plan(s) in written document and implementation of the management system for sustainable development according to actual conditions and scale of the tourist accommodation establishment. Above mentioned plans shall include a plan for natural and social environmental protection. A1.4Availability of annual plan on implementation of social and cultural activities (both inside and outside of the tourist accommodation establishment) A2The staff are given periodical training on the importance of and the solutions to protecting the environment, the issues of culture, society and health.A2.2The staff are trained on cultural and social issues (once a year)BMaximise socio-economic benefits for local societyB2Priority in recruitment of laborers having local residence cards or people coming from less developed economic regions and provision of additional training if necessaryB2.1Availability of policies on recruiting local people, people from remote regions and less developed economic regionsB3Priority in usage of services and goods which are domestically or locally produced in the tourist accommodation establishments business activities B3.1Priority in usage of locally made products or local raw materials without exhausting natural resourcesB5Fairness in recruitment of local women and ethnic minority people living in the locality, including manager position; no child labour usageB5.1Existence of gender-equality regarding staff employment B5.2Availability of policies to support female employees (maternity, training, consultation on reproductive health, etc.)CMinimization of adverse impacts on cultural and natural heritageC2Application of local traditional culture in the tourist accommodation establishment’s architecture, decoration, preparation, presentation of food and musical performance activities, etc.C2.1Expression of local culture and traditions in the tourist accommodation establishment’s architecture, activities and services it providesC4Reservation of biodiversity, ecosystem and landscapesC4.1No catching of wild animals unless that activity aims at conservation purpose and is allowed by the lawC4.2No selling of souvenirs and food made from wild animals and plants protected by law and international protocolsDMinimization of negative impacts on the environmentD1Resource conservationD1.1Purchase of products packaged in bulk (wholesale) in order to reduce packaging and wasteD1.16Energy saving mode is set for computers or computer screens and “energy saving label” put on office equipment D2Pollution minimizationD2.4Utilization of old bed sheet and cloths for other purposesD2.3Re-usage of toilet paper and soap left-over in guests’ rooms
Example of selected Green Lotus criteriaASUSTAINABLE MANAGEMENTA1Availability of plan(s) in written document and implementation of the management system for sustainable development according to actual conditions and scale of the tourist accommodation establishment. Above mentioned plans shall include a plan for natural and social environmental protection. A1.4Availability of annual plan on implementation of social and cultural activities (both inside and outside of the tourist accommodation establishment) A2The staff are given periodical training on the importance of and the solutions to protecting the environment, the issues of culture, society and health.A2.2The staff are trained on cultural and social issues (once a year)BMaximise socio-economic benefits for local societyB2Priority in recruitment of laborers having local residence cards or people coming from less developed economic regions and provision of additional training if necessaryB2.1Availability of policies on recruiting local people, people from remote regions and less developed economic regionsB3Priority in usage of services and goods which are domestically or locally produced in the tourist accommodation establishments business activities B3.1Priority in usage of locally made products or local raw materials without exhausting natural resourcesB5Fairness in recruitment of local women and ethnic minority people living in the locality, including manager position; no child labour usageB5.1Existence of gender-equality regarding staff employment B5.2Availability of policies to support female employees (maternity, training, consultation on reproductive health, etc.)CMinimization of adverse impacts on cultural and natural heritageC2Application of local traditional culture in the tourist accommodation establishment’s architecture, decoration, preparation, presentation of food and musical performance activities, etc.C2.1Expression of local culture and traditions in the tourist accommodation establishment’s architecture, activities and services it providesC4Reservation of biodiversity, ecosystem and landscapesC4.1No catching of wild animals unless that activity aims at conservation purpose and is allowed by the lawC4.2No selling of souvenirs and food made from wild animals and plants protected by law and international protocolsDMinimization of negative impacts on the environmentD1Resource conservationD1.1Purchase of products packaged in bulk (wholesale) in order to reduce packaging and wasteD1.16Energy saving mode is set for computers or computer screens and “energy saving label” put on office equipment D2Pollution minimizationD2.4Utilization of old bed sheet and cloths for other purposesD2.3Re-usage of toilet paper and soap left-over in guests’ rooms
Example of selected Green Lotus criteriaASUSTAINABLE MANAGEMENTA1Availability of plan(s) in written document and implementation of the management system for sustainable development according to actual conditions and scale of the tourist accommodation establishment. Above mentioned plans shall include a plan for natural and social environmental protection. A1.4Availability of annual plan on implementation of social and cultural activities (both inside and outside of the tourist accommodation establishment) A2The staff are given periodical training on the importance of and the solutions to protecting the environment, the issues of culture, society and health.A2.2The staff are trained on cultural and social issues (once a year)BMaximise socio-economic benefits for local societyB2Priority in recruitment of laborers having local residence cards or people coming from less developed economic regions and provision of additional training if necessaryB2.1Availability of policies on recruiting local people, people from remote regions and less developed economic regionsB3Priority in usage of services and goods which are domestically or locally produced in the tourist accommodation establishments business activities B3.1Priority in usage of locally made products or local raw materials without exhausting natural resourcesB5Fairness in recruitment of local women and ethnic minority people living in the locality, including manager position; no child labour usageB5.1Existence of gender-equality regarding staff employment B5.2Availability of policies to support female employees (maternity, training, consultation on reproductive health, etc.)CMinimization of adverse impacts on cultural and natural heritageC2Application of local traditional culture in the tourist accommodation establishment’s architecture, decoration, preparation, presentation of food and musical performance activities, etc.C2.1Expression of local culture and traditions in the tourist accommodation establishment’s architecture, activities and services it providesC4Reservation of biodiversity, ecosystem and landscapesC4.1No catching of wild animals unless that activity aims at conservation purpose and is allowed by the lawC4.2No selling of souvenirs and food made from wild animals and plants protected by law and international protocolsDMinimization of negative impacts on the environmentD1Resource conservationD1.1Purchase of products packaged in bulk (wholesale) in order to reduce packaging and wasteD1.16Energy saving mode is set for computers or computer screens and “energy saving label” put on office equipment D2Pollution minimizationD2.4Utilization of old bed sheet and cloths for other purposesD2.3Re-usage of toilet paper and soap left-over in guests’ rooms